I have a few recipes at home that call for adding both baking powder and sodium bicarbonate to flour in a cake. Given that the latter is the main ingredient to the former (along with some starch), what's the purpose of using a bit of both?
There are two reasons (that have also been discussed in many other questions)
Baking powder isn't just sodium bicarbonate + acid. It often also contains aluminum compounds that release gas when they are heated. That means they will make bubbles not just when the batter is mixed but also when it is baking.
Baking powder is ph neutral while baking soda is basic. Recipes will often include mostly baking powder with some soda to neutralize acidic ingredients.
When I was young, someone taught me how to make this powder you find on candy. It's acidic and seems to "sparkle" in the mouth, but I don't know the name and so I can't find a recipe. I suppose I need to use sodium bicarbonate (baking soda), but aside from that, I can't remember what's in it. What's the name of this powder and how is it made?
, sugar, dough conditioner (acacia gum, guar gum, ascorbic acid, L- cysteine, enzymes), calcium propionate, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium...I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." They said, "Well technically the flatbread still HAS to be toasted, so would you like the meat toasted ?" In confusion, I asked, "Why? I would prefer it un-toasted." They said, "We are required to toast all flatbread, as it releases some chemical
Baking powder is baking soda (sodium bicarbonate), corn starch and creme of tartar mixed together. Can anyone tell me what the effect of these different ingredients have (and have on each other) and how they work together to leaven baked goods? Like- why cornstarch? I understand it being used as a thickener and to coat things to keep them from clumping, but how does it help leavening? Or is it just to keep the creme of tartar and baking soda from reacting to each other or mixing unevenly?
no baking soda to neutralize said acid), all the baking soda in the baking powder will get used up when mixed with the wet ingredients, leaving none for the second reaction during heating? If so, what rules can I follow to make sure that my dough/batter has a neutral pH and will therefore get that second rise? How much baking soda would be needed to neutralize certain amounts of acidic ingredients like buttermilk, sour cream, cocoa, honey, vinegar, lemon juice, molasses, etc? EDIT: I'm using Magic Baking Powder by Kraft Canada, which consists of cornstarch, monocalcium phosphate, and sodium
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they turn cocoa dust into instant chocolate milk powder? I've already figured out that ordinary baking cocoa is the weakly de-oiled one. Obviously the oil stipend contributes to the difficulty of mixing it with cold fluids. - So I went out and bought some strongly de-oiled cocoa, which subjectively mixes better already. (But that might be just post-purchase rationalization.) Adding glucose powder...The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works easiest with hot milk, making cocoa
I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally Flour-Free Baking" which had as ingredients: 140g butter, 215g sugar, 2 eggs, 75g ground almonds, 4 tablespoons of cocoa powder, 200g chocolate, 85 g walnuts, 1/2 tspn of vanilla essence and 50g choc chips. I adapted this by losing the sugar, replacing the choc chips with more walnuts and using pure "cacao" from this site: http://williescacao.com/fine-chocolate/products/ The result was quite nice
I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devil's Food Cupcake. This contained: all-purpose flour sugar cocoa powder baking soda salt canola oil vinegar vanilla hot coffee I baked them in a dark cupcake pan with white paper liners. Why did this collapse and how can I stop this?
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